Cuttlefish Stew with Peas in Italian Style

Name: Cuttlefish Stew with Peas in Italian Style
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 1 kg Clean cuttlefish; 1 piece White onion or medium spring onion, very finely chopped; 1 piece Cayenne pepper or dried chili flakes; 2 tbsp Fresh parsley (chopped); 125 ml White wine; 400 g Whole or chopped natural canned tomatoes; 400 g Frozen peas (or fresh, in season); Extra virgin olive oil; Salt

Casserole

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Cuttlefish Stew with Peas in Italian Style is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This cuttlefish stew with peas is a traditional Italian dish full of flavor and very easy to prepare with the Thermomix®. The cuttlefish is tender and juicy, combined with the sweetness of the peas and the acidic touch of the tomato. It is perfect for a family meal or a light dinner. I often prepare it in spring, when fresh peas are at their best, but frozen peas can also be used. A simple, nutritious and delicious dish that everyone at home will surely love. Go ahead and try it!

Ingredients (9 ingredients)

1 kg Clean cuttlefish
1 piece White onion or medium spring onion, very finely chopped
1 piece Cayenne pepper or dried chili flakes
2 tbsp Fresh parsley (chopped)
125 ml White wine
400 g Whole or chopped natural canned tomatoes
400 g Frozen peas (or fresh, in season)
Extra virgin olive oil
Salt

Preparation (8 steps)

Preparation of the cuttlefish and peas

Remove the peas from the freezer and leave them on a strainer to thaw slightly. Cut the clean cuttlefish into pieces of 1 cm thick, leaving the smaller tentacles whole and cutting the larger ones in half. Reserve the cuttlefish and peas.

Chop the onion

Thermomix® Setting

3 Seg./Speed 5

Introduce the white onion or medium spring onion into the Thermomix glass and chop for 3 Sec./Stufe 5.

Sauté the onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add a couple of tablespoons of extra virgin olive oil to the glass along with the chopped onion and a pinch of salt. Sauté for 3 Min./120°C/Stufe 1.

180

Add cayenne pepper and parsley

Thermomix® Setting

1 min/248°F/Speed 1 120

Add the crumbled cayenne pepper and a tablespoon of chopped fresh parsley to the glass. Stir well and cook for 1 Min./120°C/Stufe 1.

Cook the cuttlefish

Thermomix® Setting

5 min/Varoma/Speed 1 Varoma

Raise the temperature to Varoma and add the prepared cuttlefish to the glass. Stir well to impregnate it with the sauce. Cook for 5 Min./Varoma/Stufe 1, without the measuring cup, to promote evaporation.

300

Reduce the wine

Thermomix® Setting

3 min/212°F/Speed 1 100

Pour in the white wine, lower the temperature to 100°C and let the liquid reduce by half for 3 Min./100°C/Stufe 1, without the measuring cup.

180

Add tomato and peas

Pour the whole or chopped natural canned tomato, the peas, a little more salt and the remaining parsley into the glass. Stir with the spatula to integrate the ingredients.

Stew the cuttlefish

Thermomix® Setting

20 min/212°F/Speed 1 100

Maintain a gentle simmering temperature, over low heat, and let it cook until the cuttlefish is tender for 20 Min./100°C/Stufe 1. Place the basket on the lid instead of the measuring cup to promote evaporation.

1200